Sketching and cooking with Julia Child

20170315_090110
Some of the books I was going through recently

Mastering the Art of French Cooking – Volume One

Julia Child, Louisette Bertholle, Simone Beck

-Chapter Five-

FISH 

Poisson

The French are magnificent with fish. Not only is fresh fish abundant all the year round, but the art of its cooking and saucing is accomplished with great taste and skill.

This chapter includes two fine recipes for scallops, three for lobster, and a group for mussels. But the main emphasis is on the important and typically French method of poaching fillets of fish in white wine and serving them in a wine sauce, starting with the simplest type of sauce and ending with several of the most famous of la grande cuisine. These last, as you will observe, are fish veloutes (flour and butter roux simmered with the fish cooking liquid), which are then enriched with cream and egg yolks. They are all the same basic sauce described in detail on page 60 in the Sauces chapter. Under numerous disguises and with various flavorings, this sauce appears throughout almost every phase of French cookery.

20170315_200841
A NOTE ON BUYING FISH 

Fish must be fresh smelling and fresh tasting. If it is whole, its eyes are bright and full, not filmed, opaque, and flat. Its gills are bright red, its flesh firm to the touch, its skin fresh and glistening. 

Frozen fish should be bought from a dealer who has the proper facilities to store it at a constant temperature of zero degrees, It should be solidly frozen. A block of frozen juices at the bottom of the packet is proof that it has been thawed and refrozen. Before cooking, defrost it in the refrigerator, or under cold running water.

20170315_200850
Buttered or glazed carrots go well with all kinds of roasts, and combine with other vegetables to make many of the classic garnitures which may surround a meat dish. One of the more elaborate of these is a la bouquetiere which includes glazed carrots and turnips, diced French beans, peas, cauliflower bouquets, and potato balls sauteed in butter. Creamed carrots are particularly good with veal and chicken.

CARROTS

Carottes

Carrots develop their maximum flavor if they are cooked in a covered saucepan with a small amount of liquid, butter, and seasonings until the liquid has evaporated and the carrots are beginning to saute in the butter.

AMOUNT TO BUY: One pound of carrots minus their tops will serve 3 or 4 people.

PREPARATION FOR COOKING

Trim off the stems and scrape the carrots with a vegetable peeler. Depending on the size and the effect you wish, slice them horizontally, or halve or quarter the lengthwise, then cut the lengths into 2-inch pieces. These pieces may, if you wish, be trimmed into the form of long garlic cloves; in French this is termed tourner en gousses or en olives.

For tough old carrots only: If you happen to have end-of-season carrots, quarter them lengthwise, then cut out and remove the woody central section, and use only the reddish outer portion which French recipes call roughe de carotte. Then before proceeding with any of the following recipes, blanch the carrots by boiling for 5 to 8 minutes in salted water.

Take a look at this short video of my illustration (For added effect, imagine Julia Child say this in her peculiar manner of speaking):

Hope you enjoyed watching! Check out these books- you might like them if you’s like to read more-

                                 

6 Comments Add yours

  1. jmnowak says:

    I saw the movie and knew instantly I could learn from her. I would’ve loved to see her TV shows. I have also seen the TV series by Rachel Khoo set in Paris and here in Melbourne, Australia. I’m a fan. 🍜
    I like your artwork too! 🙂

    Liked by 1 person

    1. doodlenomics says:

      Thank you so much! Julia Child’s shows are on YouTube- watch them, they’re informative and very entertaining too! I haven’t watched any of Rachel Khoo’s shows yet. These days I’m watching Gourmet Samurai on Netflix (originally a Netflix Japan series) and love it!

      Liked by 1 person

    2. doodlenomics says:

      Also, I’m not sure why comments are appearing on this other page :-/

      Like

  2. jmnowak says:

    Ahh YouTube, a great rezource! Thanks. 👌
    I did also read a very good biography on Childs, with lots of photos, a couple of years ago, but I don’t recall its title. I think it was written by her husband. A full and interesting life in France. I would’ve have liked her immensely.

    Liked by 1 person

  3. doodlenomics says:

    My Life in France is probably the book you’re talking about- wonderful book! 🙂 There are videos about her on YouTube as well where her friends are asked about her and relate some interesting stories 🙂 I’ll do a couple more sketches of her food soon 🙂

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s